Cook the pasta in a large pot of boiling water according ot package directions for just tender. Drain well, cut it into 2-inch pieces and transfer to a large bowl. Add the basil, parsley, garlic, Romano cheese, Parmigiano Regiano cheese, 1/2 teaspoon of the salt and the pepper and mix well.

In another bowl, beat the eggs and the remaining 1 teaspoon of the salt with a wire whisk. Add the eggs to the cooked pasta mixture and mix well.

Heat the olive oil in an ovenproof 12-inch nonstick skillet on high heat until sizzling, about 2 minutes. Pour on the egg and pasta mixture anc cook for 2 minutes. Place in the preheated oven and cook for 15 minutes. Turn the frittata over and cook for 15 minutes. Slide the frittata out onto a serving dish. It can be eaten warm or at room temperature.

Chef's Tip:

It might be easier for you to turn the frittata on a flat pan cover or dinner polate and then slide it back into the pan. To do this, slide the frittata out of the pan onto the flat dish, put the pan over the frittata on the dish and turn the dish and pan over at the same time so that the frittata is now cooked-side-up in the pan.